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Real Deal Chili

  • Prep Time: -
  • Cook Time: -
  • Serves: 4
Martha Stewart

Recipe Provided By: Martha Stewart

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Average (128 Ratings): 3 out of 5 stars

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Ingredients

  1. 2 slices bacon, cut crosswise into 1/4-inch pieces
  2. 1 onion, coarsely chopped
  3. 3 cloves garlic, chopped
  4. 2 tablespoons paprika
  5. 1 1/2 teaspoons ground cumin
  6. 1 1/2 teaspoons dried oregano
  7. 1/2 teaspoon cayenne pepper
  8. 1 1/4 teaspoons salt
  9. 1/2 teaspoon pepper
  10. 2 pounds ground beef chuck
  11. 3 cups water
  12. 2 tablespoons fine cornmeal or masa harina
  13. 1 1/2 tablespoons cider or other vinegar
  14. Chopped jalapeno
  15. Chopped onion or scallion
  16. Grated Cheddar cheese
  17. Lime wedges
  18. Sour cream

Nutrition Info

Per Serving

  • Calories: 546 kcal
  • |
  • Carbohydrates: 19 g
  • |
  • Dietary Fiber: 4 g
  • |
  • Fat: 37 g
  • |
  • Protein: 35 g
  • |
  • Sugars: 5 g

About: Nutrition Info

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Cooking Directions

  1. In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
  2. Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.

Yield: 4 servings

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Average (128 Ratings): 3 out of 5 stars

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28 reviews

Most Helpful Reviews

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  • Label Check

    songmavin - September 10, 2007 02:02:08 PM PST
    This recipe looks like it should work out pretty well.
    If you\'re worried about fat, use lean ground beef; most grocery stores have meat as lean as 4% fat. In that case, draining wouldn\'t be as much of a problem.
    That IS chili powder. In its individual elements, instead of premixed... the proportions may be different than you find in a bottle on the grocery store shelf marked \'chili powder\', but that\'s all that\'s different.

    11 of 16 found this review helpful.

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  • A new twist...

    ihcuids - September 21, 2007 04:50:36 PM PST
    I actually used this recipe, but added one can of red kidney beans and one can of diced tomatoes to make it into what people think "real" chili is and used chili powder instead of cayenne. It did turn out really well. If you are worried about the fat, I used ground turkey and turkey bacon. But sorry guys, she is right. Traditional chili has no beans in it.

    8 of 11 found this review helpful.

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  • This looks ok

    gman - September 28, 2007 06:04:53 AM PST
    I might try it.

    But I just have to point out that for those who are saying that this isn\'[t real chili b/c it lacks beans - as any Texas chili afficionado knows, real chili has NO beans.

    5 of 9 found this review helpful.

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  • Reality and the voice of experience

    hoca - September 28, 2007 08:40:51 AM PST
    The reviewers and readers must understand where this recipe is appearing which determines its form. For Stewart NOT to use storebought chili powder is good, but she should make the point. One reviewer doesn\'t understand this at all. It\'s like curry powder; my best Indian book does not and would not mention the phrase. Each dish - chili too - has its own combination of spices. Re beans: a good chili can have them or not. Some put beans to stretch it; some use beans and not meat for other reasons; some put beans - I won\'t go into the question of what kind - for the taste. Cooking time is related again to where this recipe will appear. A good chili should simmer for hours, but if the recipe says this, for some it will prompt, "Oh dear, I don\'t have that kind of time." = they don\'t make it and Martha looses market share. I use a Dutch oven (don\'t know why it\'s Dutch) so I can put it in the oven covered instead of stove top. Just check the liquid to prevent sticking/burning. If you really want to get organized, do it the day before (assembly is quick and the stove does the rest) and refrigerate overnight. Much deeper and richer flavor like a good Italian meat sauce. Freezes perfectly by the way. And last but most important, remember we\'re all just here to learn.

    5 of 10 found this review helpful.

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  • It

    sun_octavian - September 21, 2007 01:53:42 PM PST
    I have tried tofu chili, turkey chili, chicken chili steak chili, Mexican chili, and beef chili. Chili is chili as long as it has the essentials: beans, chili powder, and tomatoes. Other than that ,you can put anything you want in it. This chili is fattening but chili is like barbeque, eat it in moderation.

    4 of 8 found this review helpful.

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